Chicken Egg Roll Recipe
Crispy rolls stuffed with chicken and veggies
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Filling
Wrapping
Method
Preparation of Filling
- 1
Cook the Chicken
In a skillet over medium heat, add the ground chicken and cook until browned and fully cooked, approximately 5-7 minutes. Stir occasionally to break up the meat.
- 2
Add Vegetables
Once the chicken is cooked, add the grated carrots, chopped cabbage, chopped green onions, and minced garlic. Stir to combine and cook for another 3-4 minutes until the vegetables are tender.
- 3
Season the Filling
Add soy sauce, sesame oil, salt, and black pepper to the skillet. Stir well to mix all the ingredients together and cook for an additional 2 minutes. Remove from heat and let cool.
Wrapping and Frying
- 4
Prepare the Wrappers
Lay an egg roll wrapper on a clean surface with one corner pointing towards you. Place 2-3 tablespoons of the chicken and vegetable filling in the center of the wrapper.
- 5
Roll the Egg Rolls
Fold the corner closest to you over the filling, then fold in the sides, and roll away from you tightly. Use a little water to seal the edge of the wrapper.
- 6
Heat the Oil
In a deep frying pan or pot, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).
- 7
Fry the Egg Rolls
Working in batches, carefully place the egg rolls in the hot oil. Fry for 3-5 minutes or until golden brown and crispy. Remove with a slotted spoon and let drain on paper towels.
- 8
Serve
Serve the crispy chicken egg rolls hot with your choice of dipping sauce, such as sweet and sour sauce or soy sauce.
